chestnut stewed chicken
- Ingredients
- Chicken thighs2 pieces
- Debone Walnuts150g
- Chinese prickly ash seedsA little bit
- Cloves of star aniseA little bit
- Scallion slicesAppropriate amount
- Minced garlicAppropriate amount
- Ginger SlicesAppropriate amount
- SugarAppropriate amount
- Sweet bean sauceAppropriate amount
- WalnutsStewed chicken Steps
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1. Cut the chicken thighs into pieces and blanch them in boiling water to remove blood.Scum out and set aside for use; 2. Heat oil in a pot until it reaches 60% hot, add the chicken pieces, stir-fry over medium heat for a little while, then add scallions, ginger, and garlic, stir-frying to release their aroma, adding soy sauce, salt, cooking wine, sugar, walnuts, Chinese prickly ash seeds, and star anise slices, mixing well;
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3. Add sufficient hot water to cover the chicken pieces, simmer over medium heat for about 20 minutes, then reduce to a small flame until the broth is nearly gone.Tips Shandong people prefer stronger flavors when cooking and often use more soy sauce; adjust the amount of sauce and salt according to personal taste. Sweet bean sauce can be omitted if preferred.Walnuts peeling tip: Walnuts bought should be spread out in a sunny spot for a few days before peeling, making it easier to remove the hard shell. Then soak the light brown inner layer of skin in boiling water and easily peel it off.
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Add hot water to cover the chicken pieces, simmer over medium heat for about 20 minutes until the broth is reduced.
- Tip
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Shandong cuisine tends to be salty, so adjust the amount of soy sauce and salt according to your preference. Omit sweet bean sauce if desired.
To easily remove the outer shell from chestnuts: Place raw chestnuts on a balcony near a window and let them dry for several days. Then soak them in boiling water briefly, and the inner brown skin can be easily peeled off.
